My favourites

My favourites

My favourites
PALAK BABY CORN SUBZI

PALAK BABY CORN SUBZI

PALAK BABY CORN SUBZI. This recipe is adapted from Palak Baby Corn Subzi by Tarla Dalal in her book Cooking With 1 Tsp of Oil
SABUDANA ANI TANDLA ( SAGO & RICE)  DOSA

SABUDANA ANI TANDLA ( SAGO & RICE) DOSA

I continue to seek newer types and was so happy to see one made of sago and rice in my friend, Asha Satish Philar's, "The Konkani Saraswat Cookbook
MASALA APPOS

MASALA APPOS

In an earlier post, I have given my recipe for making Appos, a popular breakfast dish, especially in South India
CAPSICUM RAITA

CAPSICUM RAITA

This simple yet tasty dish was pointed out to me by my friend, Jaya Venugopal. CAPSICUM RAITA. It is very easy to make and serves as a good accompaniment to the main meal
VEGETABLE UPMA WITH OATS

VEGETABLE UPMA WITH OATS

VEGETABLE UPMA WITH OATS. Some weeks ago, I had shared the recipe of a popular breakfast item in South India called "Upma
CAPSICUM (BELL PEPPER) RAITA

CAPSICUM (BELL PEPPER) RAITA

Capsicum (Bell Pepper) continues to be one of myfavourites. This simple yet tasty dish was pointed out to me by my friend, Jaya Venugopal
CARROT CHUTNEY

CARROT CHUTNEY

I had learnt this recipe from my aunt who lived in Tamilnadu for many years. CARROT CHUTNEY. In South India, we eat idlis, dosas and many other dishes that require the making of chutneys as accompaniments
BREAD RASMALAI

BREAD RASMALAI

One such that I have added to my collection is Bread Rasmalai, which many will be familiar with. I got this recipe from my friend, Sandhya G
HARI MIRCH KE TIPORE

HARI MIRCH KE TIPORE

The recipe for this dish from Rajasthan, Hari Mirch ke Tipore, caught my eye, and is adapted from Anjana Chaturvedi's lovely blog called, "Maayeka
ACHARI KUMBH

ACHARI KUMBH

I also prefer to use as less oil as possible in all my cooking, so I have stayed with 1 and 1/2 tbsp of oil as against the prescribed 3 tbsp
DOSAI MILAGAI PODI

DOSAI MILAGAI PODI

Though many such powders are available from stores these days, I like to make them in my own kitchen
GUJARATI KADHI

GUJARATI KADHI

I have been fond of Gujarati food ever since I went there, leaving my home town of Bangalore for the first time, when I got married years ago
RED PUMPKIN SOUP

RED PUMPKIN SOUP

The pumpkin is one of those vegetables that my husband dislikes. " The idea of presenting the dish in an attractive way appealed to my husband as did, I am glad to say, the soup itself
PALAK PANEER

PALAK PANEER

This is adapted from a YouTube video "Delhiwala Palak Paneer" featuring one of my favourite Chefs, Harpal Singh Sokhi who brings so much life into his demonstrations
GARLICKY SPINACH RAITA

GARLICKY SPINACH RAITA

Do you remember my friend, Sushma Mallya. She said this raita was one of her favourites and I can heartily testify that it was amazing
JEER-MIRYA KADI

JEER-MIRYA KADI

I have used my favourite Byadgi Red Chillies which adds to the colour without making it too spicy. JEER-MIRYA KADI
K for KARELA

K for KARELA

In our family we have generally liked all kinds of vegetables and in my experience, no vegetable by itself is bad
SABUDANA THALIPEETH

SABUDANA THALIPEETH

SABUDANA THALIPEETH. Sabudana Thalipeeth is from Maharashtrian cuisine and gets it's name from "Sabudana" the common name for Sago which is made out of Tapioca, and "Thalipeeth" which is a dosa like pancake
CORN & POMEGRANATE SALAD

CORN & POMEGRANATE SALAD

CORN & POMEGRANATE SALAD. I am one of those who believe that the way a dish is presented does a lot to add to its attraction
AVAREKALU MENTHYA AKKI ROTTI

AVAREKALU MENTHYA AKKI ROTTI

AVAREKALU MENTHYA AKKI ROTTI. This dish from Karnataka is one type of Akki Rotti (featured elsewhere in this blog) with the fragrance of fenugreek leaves (Menthya Soppu in Kannada) and Avarekalu (Hyacinth beans)
GREEN PEAS RED GRAVY

GREEN PEAS RED GRAVY

This side dish has over time been a great favourite in my family. GREEN PEAS RED GRAVY. I love this for its versatility too